Onion Soup Mix Pot Roast (Printer View)

Slow-cooked beef with vegetables and rich onion-seasoned broth creates a warming, flavorful dish.

# What you'll need:

→ Beef

01 - 3 pounds chuck roast, trimmed

→ Seasoning & Soup Mix

02 - 1 packet onion soup mix, approximately 1 ounce
03 - 1 teaspoon black pepper
04 - 1 teaspoon dried thyme, optional

→ Vegetables

05 - 1 pound carrots, peeled and cut into 2-inch pieces
06 - 1 pound baby potatoes, halved
07 - 3 celery stalks, cut into 2-inch pieces
08 - 1 large onion, cut into wedges

→ Liquids

09 - 2 cups beef broth
10 - 2 tablespoons tomato paste
11 - 2 tablespoons Worcestershire sauce

→ Gravy

12 - 2 tablespoons cornstarch
13 - 2 tablespoons cold water

# Method:

01 - Pat the chuck roast dry with paper towels. Season generously with black pepper and dried thyme if desired.
02 - Arrange carrots, potatoes, celery, and onion wedges in the bottom of a 6-quart slow cooker.
03 - Place the seasoned roast directly on top of the vegetable layer.
04 - Whisk together beef broth, onion soup mix, tomato paste, and Worcestershire sauce in a separate bowl until well combined.
05 - Pour the braising liquid mixture over the roast and vegetables, ensuring even coverage.
06 - Cover the slow cooker and cook on LOW setting for 8 hours, or on HIGH setting for 5-6 hours, until the roast is fork-tender and vegetables are completely cooked through.
07 - Remove the roast and cooked vegetables from the slow cooker and arrange on a serving platter.
08 - For thickened gravy, mix cornstarch with cold water to create a slurry. Stir into the remaining cooking liquid in the slow cooker. Cover and cook on HIGH for 5-10 minutes until the gravy reaches desired consistency.
09 - Slice or shred the roast into individual portions. Arrange on plates with vegetables and spoon the rich gravy generously over the top.

# Expert Advice:

01 -
  • The onion soup mix does all the heavy lifting flavor-wise, so you're not standing over the stove juggling a dozen tasks.
  • Eight hours of low-and-slow cooking transforms tough chuck roast into something so tender it practically falls apart with a fork.
  • One pot means one cleanup, which is honestly worth its weight in gold on a busy weeknight.
02 -
  • Don't skip drying the roast off—I learned this the hard way when I rushed through prep and ended up with steamed instead of seasoned meat, which completely changed the texture in a disappointing way.
  • If you have time, quickly searing the roast in a hot skillet with a little oil before slow-cooking creates a crust that adds serious depth to the final dish, and it's a step that actually makes a noticeable difference.
03 -
  • The cornstarch slurry for gravy should be mixed with cold water, never hot, or you'll end up with lumps instead of a smooth sauce.
  • If you're short on time, the HIGH setting works fine and shaves off a few hours—just check tenderness starting around the five-hour mark so you don't overcook it.
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